Superfood Caramel Slice
SERVES 12 SASSY SWEET TOOTHS
This caramel slice is one of our most requested recipes. I remember loving caramel slice before I became vegan, and then loving the super-sugary vegan versions too. After making this one, I had a small piece of that same sugary vegan variety, and realised this caramel slice is actually the best I’ve ever had. This one will bring all the boys to the yard.
Slice base
80 g (2¾ oz/½ cup) activated almonds
155 g (5½ oz/1 cup) activated cashew nuts
90 g (3¼ oz/½ cup) activated buckwheat groats
180 g (6 oz/2 cups) finely desiccated coconut
360 g (12¾ oz/2 cups) pitted medjool dates
4 tablespoons coconut nectar
1 teaspoon tahini
1 teaspoon maca powder
1 teaspoon lucuma powder
1 teaspoon mesquite powder
Superfood caramel
155 g (5½ oz/1 cup) activated cashew nuts
270 g (9½ oz/1½ cups) pitted medjool dates
125 ml (4 fl oz/½ cup) cold-pressed extra virgin coconut oil
1 teaspoon tahini
250 ml (9 fl oz/1 cup) Coconut mylk
2.5 cm (1 inch) knob of cacao butter
200 g (7 oz/1 cup) coconut sugar
2 tablespoons maca powder
1 tablespoon mesquite powder
1 tablespoon lucuma powder
2 teaspoons vanilla powder
1 tablespoon non-GM soy lecithin
pinch of Himalayan pink salt or Celtic sea salt
Chocolate topping
185 ml (6 fl oz/¾ cup) Coconut mylk
375 ml (13 fl oz/1½ cups) cold-pressed extra virgin coconut oil
2 tablespoons non-GM soy lecithin
1 teaspoon vanilla powder
100 g (3½ oz/½ cup) coconut sugar
125 ml (4 fl oz/½ cup) coconut nectar
pinch of Himalayan pink salt or Celtic sea salt
- Combine all the slice base ingredients in a food processor on high speed until the mixture starts to bind to itself. Line a rectangular baking dish, measuring about 32 x 22 cm (12½ x 8½ inches) and about 5 cm (2 inches) deep, with plastic wrap. Press the mixture into the dish.
- Blend all the caramel ingredients in a high-speed blender until smooth. Pour the caramel over the base and set in the freezer for 2 hours.
- Once the caramel has set, blend up all the topping ingredients until smooth and glossy, then pour over the caramel layer. Gently tap the cake tin on a hard surface to remove air bubbles, and for a nice level finish. Refrigerate for 30 minutes.
- To serve, leave at room temperature for 15 minutes, then cut into portions.
- The slice will keep in an airtight container in the fridge for 5 days, or can be frozen for several months.